Roasted Rack Of Lamb With Spring Succotash And Wilted Spinach

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 medium Yukon gold potato, peeled and cut into 1/2-inch chunks

3/4 cups extra-virgin olive oil

24 cloves (about 2 heads) garlic, peeled and smashed with back of knife

2 cups loosely packed fresh flat-leaf parsley leaves, chopped (from 1 bunch)

1/4 cup loosely packed fresh thyme leaves, chopped (from 1/2 bunch)

4 (1- to 1 1/2-pound) racks of lamb, trimmed of all but a 1/4-inch layer fat and frenched (each rack should have 8 ribs)*

2 tablespoons sea salt

1 tablespoon freshly ground black pepper

2 tablespoons canola oil

1 cup raw corn kernels (cut from 2 cobs)

1 celery stalk, minced

1 garlic clove, minced

1/4 cup loosely packed fresh flat-leaf parsley leaves (from 8 sprigs)

1/2 cup fresh black-eyed peas**

1/2 cup dry white wine

1 cup vegetable broth

1/4 cup (1/2 stick) unsalted butter

3 teaspoons fresh lemon juice (from 1 medium lemon)

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

3 tablespoon olive oil

8 cups loosely packed baby spinach leaves (about 7 ounces)

*1- to 1 1/2-pound racks of lamb are sometimes called "baby racks of lamb." Ask your butcher to trim the fat from the meat and between the bones.

**If fresh black-eyed peas are unavailable, canned are a good substitute. You will need 1/4 of a 15 1/2-ounce can.

Special equipment: One large (2-gallon) heavy-duty sealable plastic bag

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